Cold Green Bean Salad

Name: Cold Green Bean Salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 6 servings
Ingredients: 8 oz fresh green beans; 1 red bell pepper; ½ a large English seedless cucumber; ⅔ cup shredded carrots; 15 oz can chickpeas, drained and rinsed; ½ cup Avocado oil*; ¼ cup red wine vinegar; 2-3 TBSP chopped fresh basil; 2 TBSP raw honey; 1 TBSP fresh lime juice; pinch of salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
12 mins
Servings
6 servings
Calories
274 kcal
Course
Salad
Cuisine
Vegetarian

Cold Green Bean Salad

Reese Morris

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We're nuts about this fast and flavorful cold green bean salad tossed in the most irresistible basil dressing! Quick, easy, and oh so delicious, this vegetarian bean salad is ready to rock your plate!

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Ingredients

Servings

FOR THE SALAD

8 oz fresh green beans
1 red bell pepper
½ a large English seedless cucumber
⅔ cup shredded carrots
15 oz can chickpeas, drained and rinsed

FOR THE DRESSING

½ cup Avocado oil*
¼ cup red wine vinegar
2-3 TBSP chopped fresh basil
2 TBSP raw honey or maple syrup if vegan
1 TBSP fresh lime juice
pinch of salt

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Instructions

First whisk together your dressing by combining dressing ingredients listed above to a lidded mason jar (or equivalent) and shaking to mix.
Wash and trim the ends of your green beans.
Fill a medium-large bowl with ice water, set aside.
Bring a shallow pot of water to a boil and blanch your green beans until tender yet crisp, approx. 2 minutes.
Drain green beans and immediately toss in ice water to shock the beans. This halts the cooking process and keeps them perfectly tender and vibrant.
Once cooled, remove green beans from water and move to a cutting board.
Chop into bite-sized pieces, then chop your bell pepper and cucumber and add to a medium-large bowl.
For the shredded carrots, give them a rough chop if desired (I like to) and add to the bowl.
Before dressing the salad, I like to strain out the basil (with a mesh strainer) and toss the basil with the veggies. You can 100% leave it in, I just do this for visual appeal and because my partner-in-crime seems to prefer it.
Give your dressing another big shake before serving and pour over the salad. Allow it to sit for a few minutes (or a little longer if you prefer a marinated veggie salad) season with salt and pepper to taste and dig in!

Notes

*NOTE: avocado oil is my favorite cooking/dressing oil but feel free to use your favorite olive oil or grape seed oil if needed.
This salad is perfect for a party, picnic, or potluck!
Not only is it super quick to throw together, but you can make your salad in advance and simply whisk together the ridiculously speedy dressing the morning of. lf you'd also like to make the dressing in advance, go for it! Simply prep them the day/night before and pop it in the fridge. In this case I'd suggest leaving out the basil until you're ready to serve it (so it keeps that lovely green hue) and also bringing the dressing to room temperature first, as oil tends to solidify when chilled. Now you're good to go!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Show Details

Calories 274kcal (14%) Carbohydrates 22g (7%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 2g (10%) Sodium 212mg (9%) Potassium 306mg (9%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 3330IU (67%) Vitamin C 32mg (36%) Calcium 47mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 274 kcal

% Daily Value*

Calories	274kcal	14%
Carbohydrates	22g	7%
Protein	5g	10%
Fat	20g	31%
Saturated Fat	2g	10%
Sodium	212mg	9%
Potassium	306mg	7%
Fiber	5g	20%
Sugar	9g	18%
Vitamin A	3330IU	67%
Vitamin C	32mg	36%
Calcium	47mg	5%
Iron	2mg	11%